Divinity Cookies

baking
One of my favorite cookies when I was growing up were Divinity Cookies.  This was a cookie that the local bake shops sold.  The cookie was stark white, filled with walnuts, and like shortbread with an extra crunch.  I have not seen these sold for a very long time.  I think that the cookies were made with lard or at least white shortening.

Although I have not been able to recreate that cookie completely, this recipe is quite close.   Butter may be used instead of the shortening, but that will give the cookie more of a “Mexican Wedding Cookie” texture.  The Divinity Cookies are rolled into balls and then flattened with a fork dipped in flour, unlike the “Mexican Wedding Cookie” which is left in a ball to bake and then rolled in powdered sugar.  The cookies in the photos were made with butter.  Since the walnuts are a very big part of the flavor of this cookie, they need to be very fresh.  I toast them, but  it is not necessary.

The cookies will not spread very much and are done when set but not browned.

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Divinity Cookies
1 c. white shortening or butter, softened
1 c. powdered sugar, sifted or put through a sieve
1 egg white
1 t. vanilla
2 c. flour
1 t. cream of tartar
1/2 t. soda
1 c. chopped walnuts

Beat shortening or butter well.   Add powdered sugar and beat well.  Stir in egg white and vanilla.  Beat well.  (You may want to used a whisk here.)  Combine flour, cream of tartar, and soda.  Stir into the egg/sugar mixture until well blended.  Roll mixture into 1-inch balls and place on foil-lined baking sheet.  Flatten with a fork that has been dipped in flour.  Bake at 325 degrees, 5 to 8 minutes, until cookies are set but not brown.  Makes about 4 doz.

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